Turnip N Peas N Shrooms Recipes

ROASTED TURNIPS AND MUSHROOMS

Steps:

• Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.

TRULY TASTY TURNIPS WITH GREENS

Steps:

• In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

Steps:

• Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

TURNIP 'N' PEAS 'N' SHROOMS

Steps:

• Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
• Add peas and cook for 2 minutes longer; drain well.
• Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
• Combine all ingredients in a serving bowl and toss lightly.

SNAPPY PEAS 'N' MUSHROOMS

Steps:

• Place peas and mushrooms on a piece of double-layered heavy-duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly.
• Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Season with salt and pepper.

PEAS AND TURNIPS WITH BACON AND DILL BUTTER

Steps:

• Mix 6 tablespoons butter and 3 tablespoons dill in small bowl to blend. Season with salt and pepper. (Dill butter can be made 2 days ahead; cover and chill. Bring to room temperature before using.)
• Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. (Can be made 2 hours ahead; let stand at room temperature.)
• Melt remaining 2 tablespoons butter in large nonstick skillet over medium-high heat. Add turnips and sauté until tender and golden, about 9 minutes. Add peas and dill butter and stir until peas are heated through, about 3 minutes. Stir in bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon dill and serve.